Crab & Shrimp Stuffed Salmon (Print View)

Salmon fillets filled with a savory blend of crab, shrimp, and cream cheese herbs

# What You'll Need:

→ Seafood

01 - 4 skinless salmon fillets (6 oz each)
02 - 4 oz lump crab meat, drained and picked over
03 - 4 oz small cooked shrimp, chopped

→ Filling Base

04 - 4 oz cream cheese, softened
05 - 2 tbsp mayonnaise
06 - 1 tbsp Dijon mustard
07 - 1 tbsp fresh lemon juice
08 - 1 tsp Worcestershire sauce

→ Vegetables & Aromatics

09 - 2 tbsp finely chopped shallot
10 - 2 tbsp finely chopped celery
11 - 2 tbsp finely chopped fresh parsley

→ Seasonings

12 - 1/2 tsp Old Bay seasoning
13 - 1/2 tsp garlic powder
14 - 1/4 tsp freshly ground black pepper
15 - 1/4 tsp kosher salt

→ For Topping

16 - 2 tbsp grated Parmesan cheese
17 - 1 tbsp melted unsalted butter

→ Garnish

18 - Lemon wedges
19 - Fresh parsley (optional)

# Method:

01 - Preheat your oven to 375°F. Line a baking sheet with parchment paper or foil.
02 - In a mixing bowl, combine cream cheese, mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, shallot, celery, parsley, Old Bay, garlic powder, black pepper, and salt. Mix until smooth and fully incorporated.
03 - Gently fold in the crab meat and chopped shrimp until evenly distributed throughout the filling mixture, being careful not to break up the crab lumps.
04 - Using a sharp knife, cut a horizontal pocket lengthwise into the side of each salmon fillet, cutting about three-quarters of the way through without piercing the opposite side.
05 - Generously fill each salmon pocket with the seafood mixture, pressing lightly to ensure the filling reaches the back of the pocket without overflowing.
06 - Place the stuffed fillets onto the prepared baking sheet. Brush the tops with melted butter and sprinkle evenly with Parmesan cheese.
07 - Bake for 20 to 25 minutes until the salmon is opaque throughout and flakes easily with a fork, and the filling is hot and lightly golden on top.
08 - Remove from oven and garnish with fresh lemon wedges and additional parsley if desired. Serve immediately while hot.

# Insider Tips:

01 -
  • The combination of crab and shrimp creates an incredibly luxurious texture that feels restaurant quality
  • You get that impressive presentation with surprisingly simple hands on time
  • The creamy filling keeps the salmon perfectly moist while adding incredible depth
02 -
  • Cutting the pocket takes a steady hand, go slowly and keep your knife parallel to the cutting board
  • Let the cream cheese soften completely or you'll end up with lumpy filling that doesn't incorporate well
  • Don't be tempted to overstuff the salmon, the filling expands slightly as it bakes
03 -
  • If your salmon fillets vary in thickness, remove the thinner ones from the oven a few minutes early
  • Room temperature salmon cooks more evenly than cold from the refrigerator

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